Salmon & Spinach Lasagna

 

0,6 pound (250g) lasagna sheets, fresh or half cooked

1,3 pounds (600g salmon fillet

lemon juice

1-2 tablespoons olive oil

1 onion, chopped

1,3 pounds (600g) baby leaf spinach

2 tablespoons (18g) pine nuts

1 cup (250ml) heavy cream

1 cup (250g) ricotta cheese

2 tablespoons (30g) butter

3 tablespoons (20g) flour

1 cup (250ml) milk

salt, pepper & nutmeg

0,6 pounds mozzarella cheese

1. cut the salmon in slices (0,5"/1,2cm). Sprinkle with some lemon juice, season with salt and set aside. Cut mozzarella in thin slices

2. in a big saucepan, heat olive oil and sauté the onion. Add the pine nuts and roast lightly. Add the baby spinach leaves and sauté stirring constantly. Add the ricotta cheese and cream, season with salt, pepper and nutmeg. Mix thoroughly and set aside

3. put the butter in a small saucepan and melt over low heat. Add the flour and whisk. Cook for 1 minute. Slowly pour in the milk, and stir constantly until the sauce thickens. Season with salt, pepper and a little lemon juice

4. spread some béchamel sauce on the bottom of a baking dish. Top with lasagna sheets.

Layer 1/2 of the spinach mix and top with salmon. Cover with béchamel sauce. Top with lasagna sheets. Repeat and cover top lasagna sheet with mozzarella cheese

5. bake at 350°F (180°F) for 40-45 minutes